Off to the homestead for some family fun this Easter holiday. I already made my Stuffed Pepper Soup for my sister’s brunch, but after trying this delectable dip, I had to put it on my list of what to bring. Oh so yummy! Last week, we had a work party and my friend Kimberly made a …

Okay, kale, it’s green. IT’S GREEN. It’s also very bitter. This is the first time I’m eating it raw. I’ve had it cooked in butter, and that’s always a good thing. I read an article of the benefits of eating lots of kale. Which, I already knew, but it’s GREEN. It said that kale is …

Who doesn’t love breakfast for dinner? I was craving a good bacon, egg and cheese sandwich. After work, I headed over to the grocer and saw, “Apple Smoked Gruyere.” Boy, did that pull me in. -Snatched it and tossed it in the cart without a second look. This is such a simple sandwich, yet …

Sunday night, we met up with our friends Christy and Mike for dinner at Spadafora’s. They recommend that us foodies try it. Spadafora’s is located at 3932 William Flynn Highway, Allison Park, PA 15101. Just like Sieb’s Pub, this restaurant is close by and we never discovered it. I’m going to need to pay attention …

If you don’t know, I’m a bunny lover. There is nothing yummier than a big ole chocolate bunny, but I’m also fond of the furry, breathing kind. I’ve been raising domestic rabbits for 12 years, and they bring such joy to our life. Because I adore these misunderstood animals, I need to address a big …

My friend Margaret and I attended a free Indian cooking class at Northland Public Library. I highly recommend it. The Indian cook, Ann Manchella, prepared Kichidi (that’s the way she spells it. Most common is Khichari), a rice dish widely known in India as a comfort food. Ann demonstrated the preparation of the dish and …

As I mentioned on Facebook, I’ve never made hummus, so I researched online recipes. I’m sure you can agree, when you Google Hummus, it can be overwhelming. I just used the common ingredients; chickpeas, tahini sauce, and lemon juice, and added in some of my own yummies. Since making it, the hardest part was deciding …

Happy April Fools! Who’s going to try one of my cupcakes? We are meeting friends for dinner tonight. Since it is April Fools, I wanted to bake them some yummy cupcakes, but make two of those, not so yummy. My friend Paula recommended that I use chili powder. I have a great recipe for dark …

Happy Hour! Time to sit back, and relax with a cold Dos Equis and some yummy guacamole. When I first went to Mexico City Restaurant, we ordered the guac. If you’ve never been there, they come to your table-side and prepare it with all fresh ingredients. After seeing how easy, and enjoying its fresh, great …

Circa 1975, my mom use to make homemade potato chips. Oh! All I can remember is that I loved those chips. I think that’s why I’m so addicted to potato chips. I hate to admit it, but you really can’t eat just one. To go with our Tuna Melt Muffins, I decided to make …

A few months ago, I was watching Rachel Ray make a fabulous cob meatloaf. She finished it off with wrapping it in bacon. Since I love my meatloaf recipe, I simply stole the bacon idea, and added it to mine. It’s a great addition. Try it!

Girl Likes to Eat was invited to tryout Dunkin Donuts new breakfast sandwich. I wasn’t interested in trying it, but when asked, I said, “Food? I’m there!” I’m also a big fan of their coffee, and of course, the donuts. I’m definitely a DD girl. I’ll buy a dozen of their plain donuts, drizzle …

Del’s is located at 4428 Liberty Avenue in the Bloomfield section of Pittsburgh, Pennsylvania. Del’s Italian Restaurant is owned by third-generation Delpizzo family. They have been on Food Network’s Restaurant Impossible. Seems that Del’s is pretty famous, and I can’t believe I’ve never heard of it. Last week, a few of us went for their lunch …

Tis the season of strawberries. This is AWESOME! The Boy and I love strawberries, pecans and chicken in a salad, so I decided to marry the threesome in a skillet with a spritz of olive oil. Hot! You can make your own balsamic dressing using strawberry preserves, but I like this dressing for two reasons. …

This recipe was created for a Reynolds Wrap contest. Bummer, I didn’t win. Boo hiss. I’m over it, but WTH, right? The contest instructed to create a recipe using four ingredients from a list of foods they supplied, and of course, use Reynolds Wrap. You can double the recipe and freeze it for those …

My fellow foodie and niece, Nicole, and I, are big brunch peeps. We love our cocktails, and food. We are definitely related. Nicole mentioned that we need to hit up Park Bruges Café located in Highland Park area of Pittsburgh. If you visit Pittsburgh, you need to get there. If you live in Pittsburgh, …

The other day, a friend posted a yummy picture on Facebook of steaks. I was inspired to make a couple of steaks. Thanks Hector! To me it’s not natural to put anything on a steak other than it’s own juices. However, I like beer. Need I say more? Steak is simple, but you need to …

Since starting my food blog, I’ve decided once a month to choose a restaurant on our Bucket List, and invite friends to join in. – The Posh Dinner Club. Party of six. Nicole, Carey, Hector, Karen, Glen and I visited Savoy located at 2623 Penn Avenue, Pittsburgh, PA in the Strip. As you’ll see …

My foodie partner, Nicole and I headed out for the evening for dinner and a movie. She mentioned this new place opening up in the South Side of Pittsburgh. A few month’s ago, Winghart’s Burgers & Whiskey Bar first opened in Market Square, and with much success, Winghart has opened a second location at 1505 …

One of my favorite tools in the kitchen is this silicone muffin pan. It’s easy to clean, and it’s hard to burn your muffins. The pan is very versatile. It can be rolled up for storage. The pan can be used in the freezer, the microwave or the oven, and is dishwasher-safe. It takes …

I don’t know about you, but I usually wait for the weekends to make a gourmet breakfast. No time to waste during the week. I usually hit the snooze button for the umpteenth time before I have to drag my butt out of bed. Breakfast is my favorite meal of the day. I love …

Recently, our friend Val sent in a request, “Dear Girl, I just love the ginger dressing you get from Hibachi restaurants. Any ideas?” Why, yes I do! Whenever I eat at a Japanese restaurant, I look forward to the ginger dressing; always requesting extra. I even use the dressing for dipping crusty breads, and …

Sweet citrus. This was a lot of work; even using a slow cooker, but well worth it. I’m not much of a BBQ girl. Imagine that! It has to be really yummy BBQ for me to like it. I did a little Internet search to find a qualifying pulled pork recipe. My inspiration came …

Pittsburgh’s Big Bird (aka Giant Eagle) made national news on CBS Sunday Morning News. The morning commentary was about Taste Test Markets. Now, there’s my calling – Official Taste Tester. Columbus, OH is considered the nations central test market. Several restaurants in the area test their new food ideas in the area. Who knew Columbus …

The Boy and I spent our Easter Sunday with my family. My sister’s house is always filled with a buffet of mouth-watering foods. We ate so much that we went hiking that evening. – Work hard to play hard. Here are a few photos of food, family and fun. “C is …

Here’s a great cork tip from one of our readers Valerie Lans. This will save you lots of cashola. Those that know me know I like to enjoy a glass or two of wine when dining out. So, I did the math… Two glasses of wine for me can cost $14 (at least). Plus, …

Well folks, this soup didn’t come easy. I ended up slicing two fingers and burning my arm. I should have gone to the hospital for stitches, but my inner Xena toughed it out. Warrior scars ROCK. This soup comes in many different versions, but I simply follow the basics to making my stuffed peppers, only …

My friend Shelly posted this article on Facebook, America’s 25 Most Hated Foods. Of course I had to check it out. I like 22 out of the 25 hated foods. It’s obvious that this girl likes to eat. Topping the hated list is Mayo. Why?!? I love Hellmann’s mayonnaise. I’m not a fan of Miracle …

Just because Cinco de Mayo is over, doesn’t mean you can’t enjoy some Mexican favorites. Besides, margaritas are best all year long. On May 5, for my niece’s birthday, we took a cooking class at Habitat restaurant located at 510 Market Street, Pittsburgh, PA in the Fairmont Hotel. The hotel is only two years …

Fellow foodie and adult-beverage-drinking friends, Karla and Jess, invited Glen and I to Soba’s Farm Feast Tasting Menu. Soba is located at 5847 Ellsworth Avenue, Pittsburgh, PA, and is a part of Big Burrito Restaurant Group. They own several popular restaurants in the area, including Eleven. Having Soba on our Bucket List, we were …

Breakfast is my favorite meal. Mostly because I always have bacon. Since we moved into our new home, we’ve had overnight guests just about every weekend. Absolutely love a full house for breakfast served with mimosas. This recipe is my sister, Donna’s. I’m also thinking that it’s a Pittsburgh thing because I know a lot …

Dedicated to our friend Ron. Ron said, “I’m looking for a good sesame, peanut dressing. Can you come up with something for me?” Me in response, “Hells yay!” I too love sesame and peanut’y tasting dressing. I’m actually shocked that I didn’t try this before. So, after a few failed attempts, I came up …

What a great way to spend your Sunday. Making a roast fills your house with all kinds of yummy goodness. I make roasts just about every Sunday. I try and use different recipes, so the more I post, the more recipes I’ll use. This time, I used a garlic and rosemary rub. Very simple. Just …

It was a co-worker’s Birthday, and he just loves my stuffed banana peppers. I thought I would make him a batch. A prepared dish can make the best gifts. Sure a sparkling bobble is nice, but homemade is by far my favorite gift of all. It warms me to know that someone took the …

This potato salad and the Kale salad are great for hot, outdoor picnics because it does not call for mayo. It calls for beer. And, who doesn’t like beer? I’m not a potato salad fan, but I have to say, “I really love this.” I’m not a fan I guess because most people use …

An easy alternative to canning tomatoes.

Canning your own sauce is awesome for the freshness, but I hate canning. It’s hot, messy, and time consuming. Not to mention, buying the tools gets expensive.

An old friend of mine taught me this alternative way to canning tomato sauce. I’ve been doing it for years. It’s easy, I love it, and I want to share it with you. Even if you don’t have an overflowing garden of tomatoes (I don’t), go to your local farmer’s market and grab a bunch. That’s what I do.

Side note: I was playing around with Photoshop’s watercolor tool. Not sure I like it, but the photos kinda look artsy.

Let’s get started…

Tomato washing. If you buy from a farmer’s market, I wouldn’t worry about using any special vegetable wash. They usually do not use chemicals to help the growing process, but it’s always a good idea to ask. I just use warm water and a paper towel to wipe each one clean.

This recipe is also great for ‘no more tears.’ Instead of dicing your onions, chop your onions and tomatoes into big quarter size pieces.

No need to chop up or remove the stems from your basil, and I will show you why.

Fresh is best, but the point of this recipe is saving time. I use already peeled garlic to help me accomplish that goal.

Toss it all into an 18 to 20 quart stockpot. On the stove, bring it to a boil on high heat. Cover and reduce to medium heat. Let the tomatoes cook down for about 10 minutes.

By using an immersion blender you save time…

No fine chopping

No skinning the tomatoes

No long hours for it to all cook down

Using your immersion blender, start to blend all the ingredients together while it cooks. Warning: Do not lift hand tool out of the sauce while in use. Trust me. I’ve learned the hard way. Sigh.

Continue to blend for about five minutes.

Once everything is smooth and blended, bring sauce back to a boil, cover and reduce heat to simmer for about 30 minutes. If needed, add more salt and pepper to taste.

Make sure your sauce is smooth. If not, take the immersion blender back through the mixture.

Remove lid, and let cool until easy to handle.

I don’t know about you but I do not have much freezer space.

I like that the baggies can lay nicely on top of each other. Take a black sharpie and write on the gallon size freezer bags, Tomato Sauce and the date. Put four cups into each bag. Sauce will store in your freezer for about six to eight months.

Recipe makes eight baggies. That is equal to eight 26 ounce store bought jars. This saves me $20, and the freshness is well worth the effort. This is an all purpose sauce to be used for any recipe needing tomato sauce.

Have a charcoal grill? Not sure what to do with the charcoal after cooking up your burgers? I got ya covered. Since I bought our Weber grill this summer (BTW, Great for BBQs), I’m finding cool ways to recycle the charcoal. There are a ton of uses for it. Just use Google. Of course, I can’t take credit for the few I mention below, can I? These are just the ones I’ve tried and found they work.

My fav. I really love using it as a room deodorizer near litter boxes. Of course, you need to store it up high, outta danger.

Great plant fertilizer. It contains nutrients that help plant growth in ‘some’ plants, inside and out. Google it!

A delicious twist to Eggplant Parmesan.

The best market place in Pittsburgh is the Strip District. There’s never a dull moment with lots of diversity from the food to the people. You can’t help but want to peruse the wares of the outdoor vendors. You can find everything from Yinzer pride souvenirs, to fresh foods, to hipster cafés, to down-home diners. Fabulous good stuff!

The streets get packed on the weekends. Especially, on a bright sunny day no matter the temperature. Be prepared for a crowd. I love the outdoor market feel. There is no other place like it in the city. When you’re shopping in the Strip you’re really a part of Pittsburgh’s history.

My family and I go to the Strip at least once a month. We go early to find free parking. If you are willing to pay for parking, then you won’t have any problems. We grab breakfast at Pamela’s or Deluca’s, both serve awesome diner food, before heading out to shop for seasonal yummies.

One place we always hit is Stan’s Produce Market. He pretty much gives it away; very cheap yet great quality produce. It definitely beats sub-par grocery produce. I spent a total of $19 on two large eggplants, a large bag of carrots, three avocados, a bunch of leeks, onions, basil, a jar of already peeled garlic, and a few other things. That’s just craziness. That is why I dedicate this recipe to Stan’s Produce Market in the Strip. You inspired me to make this because I couldn’t pass up a good deal.

No beer in this eggplant casserole recipe, but that doesn’t mean you can’t have one. I am!

Let’s get started…

Put your tomato sauce in a sauce pan and cook over medium heat. If you are using my Alternative to Canning Tomato Sauce recipe, and it is frozen, there is no need to thaw it. Just take it from freezer to pot, and cover to help speed up the process.

Add lemon zest to the warming sauce. Not much is needed at all. I do a little less than half of a lemon. As my friend Leslie says, “It seems to brighten the flavors.”

Pastry Instructions

Thaw according to the instructions on the box. I usually set it out on the counter while I make the eggplant.

Coat a cookie sheet with cooking spray. Leave pastry sheets folded and place on the cookie sheet. Cut pastry sheet about one inch wide, and separate with a little space between each one.

Drizzle olive oil over the pastries. Sprinkle the cheese and garlic over the top. Finally, take your lemon and zest sporadically over the pastries. Don’t worry about being neat with the ingredients. – The olive oil will soak up the flavors; infusing the pastry while it cooks.

Bake at 400 degrees for about 10 minutes.

Done! Serve with a green salad and a Peroni Red. Your family is going to love it. Glen does not like Eggplant Parmesan and said, “This is amazing. I love the textures.” I believe the secret is in the fresh produce and the lemon zest. A little zest brightens the flavors. That goes for life in general.

Depending on how big you cut the slices, the eggplant can serve 6 to 8 people. The Pusher makes about 18 -20 individual pastries.

This recipe was created for a Reynolds Wrap contest. Bummer, I didn’t win. Boo hiss. I’m over it, but WTH, right?

The contest instructed to create a recipe using four ingredients from a list of foods they supplied, and of course, use Reynolds Wrap.

You can double the recipe and freeze it for those the Grab-N-Go busy days. I freeze for up to two months. My guinea pigs (aka co-workers) sure did like’em. You really can’t screw up the taste when cream cheese is melted inside. Yummy!

As I mentioned on Facebook, I’ve never made hummus, so I researched online recipes. I’m sure you can agree, when you Google Hummus, it can be overwhelming. I just used the common ingredients; chickpeas, tahini sauce, and lemon juice, and added in some of my own yummies.

Since making it, the hardest part was deciding on the toppings. The flavor of hummus is like the color black; it goes with everything. You can use whatever your little taste buds desire.

A Facebook follower, Missy, piqued my interest with roasted red peppers. When I was at the grocer, I noticed a jar of fried, marinated peppers. Grabbed it! I also diced up some Kalamata olives and walnuts. I left the toppings off for my guests to decide how to dress it.

Since I had eight cans of chickpeas in my cabinet, ah, er, a lot, I shared with all my friends (aka guinea pigs). I’ve also adjusted the recipe to fit a more reasonable party size. Tee hee!

Let’s get started…

Many recipes call for a food processor or blender. I have a immersion blender. It’s easy to clean, and one of my favorite kitchen tools.

Drain and rinse the chickpeas. In a large bowl, mix your lemon juice and tahini, until thick. Add in your garlic, cumin, salt, olive oil, and chickpeas. Now, you can mix in your additions at this point, or add just a little, or use for toppings. Decisions. Decisions. Just be creative. I used a jar of fried peppers and its juices, as a topper. You can’t go wrong with hummus. For years, I thought that it would be hard to make. People have told me that it’s difficult to balance the flavors. As long as you don’t go overboard with the lemon juice and salt, I don’t see any problems in ruining the taste. Okay! Perhaps you can screw it up, but if you take baby steps in your experiment, you can always fix it.

Whatever you decide, start to blend everything together. With using an immersion blender, you may need to add a little water, or olive oil to help get it smooth. It doesn’t have to be perfect. It will still taste yummy. Trust me.

Serve up with your favorite tortilla chips, crackers, and/or veges. Challenge: Try spreading hummus on a sandwich, or burger, or chicken, etc., and let me know what you think.

Breakfast is my favorite meal. Mostly because I always have bacon. Since we moved into our new home, we’ve had overnight guests just about every weekend. Absolutely love a full house for breakfast served with mimosas.

This recipe is my sister, Donna’s. I’m also thinking that it’s a Pittsburgh thing because I know a lot of people who serve their fried potatoes with sugar and onions. It’s the best!

You’ll need:

Let’s get started.

Brown butter in cast iron skillet on medium-high heat. Once the butter is brown, stir in the potatoes and cook for three minutes.

Reduce heat to medium and add in the brown sugar, onion, garlic, salt and pepper. Keep tossing the potatoes until soft and onions are slightly blackened with a caramelized coating. This takes roughly five minutes.

Serve with your favorite breakfast eggs and bacon (of course). This is even great with your favorite dinner.

The cast iron skillet is the secret. I’ve made this same recipe in a non-stick skillet and they do not taste the same.

Okay, kale, it’s green. IT’S GREEN. It’s also very bitter. This is the first time I’m eating it raw. I’ve had it cooked in butter, and that’s always a good thing. I read an article of the benefits of eating lots of kale. Which, I already knew, but it’s GREEN. It said that kale is king of green foods. It’s packed with calcium, minerals, vitamins, fiber and great for those detox’ers. I thought, “What the hell. Why not? I’ll just add my Dijon dressing to it, and all will be right.” All the while, keeping my fingers crossed.

I took a few handfuls of chopped kale (about 2 cups). Since I didn’t have shredded carrots, I stole a few off the bunnies. Shhh! Buy a bag of shredded carrots, or julienne two small carrots.

Use about 1/4 cup of parsley and sliced green onions. Add about two tablespoons of sunflower seeds, and one tablespoon of sesame seeds.

Season with ground sea salt and ground black pepper. My mistake, I was thinking, “This is going to be one bitter salad,” that I added too much salt. – Trust me, it’s so good that you only need a little.

For my Dijon dressing: Mix together one tablespoon of EVOO and Dijon. Add in one teaspoon of vinegar. – Whisk.

Drizzle over the greens and toss. This salad is moan worthy.

Secret ingredient: Pair this salad with a Belgian Pale Ale, or even a Blue Moon.

If you visit Pittsburgh, you need to get there. If you live in Pittsburgh, and haven’t tried it, you need to get there. It’s a popular place for brunch, and they do not take reservations. You may have to wait for a seat, or eat at the bar. Tip: Arrive early; before they open at 11:00 AM. You’ll be seated pretty quickly.

Nicole and I always try to order several things off the menu to split. It gives us a wide variety of their flair. Their brunch menu is pretty big with lots of options. If you’re indecisive, you’re screwed. Another reason to share your food. They also have great brunch beverages. We ordered from their Prix Fixe Brunch menu for $20-24 per person. You get a choice of entree, side dish and beverage. Nicole ordered their Omelet of the day.

I had the baked eggs in chili verde; green chillies, pulled pork, chipotle crema topped with two poached eggs and fresh tortillas. I’m not a fan of poached eggs, but my mouth watered with every bite. We also munched on a few must-have side dishes that included potato gratin and smoked, apple bacon. The portions are large, so be prepared to take food home.

To wash it down, we had the house mimosa and a Bloody Mary, both satisfying.

According to Yelp reviews, the mussels are fantastic, and they have a long list of craft beers with some hard-to-find selections on draft. I will need to go back.

Overall, I’m a big fan. The food was delicious. The cocktails were refreshing. The customer service was exceptional. The atmosphere was contemporary and bright. Pleasing all my senses. Park Bruges is making my Pittsburgh Favorites list.

Park Bruges and Point Brugge are owned and operated by the same people. I’ve never been to Point Brugge, but I will need to try it out in the near future. Nicole, when can you go?

Just because Cinco de Mayo is over, doesn’t mean you can’t enjoy some Mexican favorites. Besides, margaritas are best all year long.

On May 5, for my niece’s birthday, we took a cooking class at Habitat restaurant located at 510 Market Street, Pittsburgh, PA in the Fairmont Hotel. The hotel is only two years old, and absolutely lovely. I’ve never stayed here, but from the great attention we received for just an afternoon, I can tell it’s a fine venue to lay your head.

At the Habitat, the food is internationally inspired, but uses “locally sourced, organic and sustainable items wherever possible.” The atmosphere is contemporary and very relaxing.

Each month the Habitat hosts a different cooking class where you get an apron, a hat, recipes, and enjoy the meal you helped prepare. The class is a low-hands on approach. – They didn’t let us use knives. Thank goodness! Chef Luis Jimenez knife cut everything as though it were butter. Very. Sharp.

This is by far the best experience at a restaurant I ever had. I highly recommend other restaurants to do this. Not only do you get to enjoy a meal, you get to hangout with the chefs and help prepare it. How cool is that? As you will see in my photos, it is well worth $65 per person. We spend that much eating out at The Cheese Cake Factory with no fun times in the kitchen. Just so cool.

We were greeted by Sous Chef, Paula Smagacz, our host for the afternoon. She was super sweet, very talented and funny. Thanks Paula for an enjoyable day.

First things first…

Chef Paula, took us on a tour of their two-story kitchen filled with different types of chefs. The kitchen was immaculate. When eating out, do you ever wonder what the kitchen looks like? Pretty neat to see it, and know it’s spotless.

Here you see a statue made of chocolate. I’m not sure I could eat it. Hell! Who am I kidding. It took much discipline not to reach out and snap a piece off…

Especially, the bunny ears. Look how cute!

After the kitchen tour, they made us Skinny Margaritas. Can I get a Hell Yeah?

Here is their recipe.

2 oz. Patron, or any tequila

1 oz. Cointreau

2 oz. fresh squeezed lime juice

1 oz. agave nectar

Put rim of glass in lime juice, then roll in coarse salt. Combine all ingredients in a cocktail shaker. Add ice and shake. Pour into glass and enjoy.

This was spectacular. I think I asked, “May I have another?” about three times.

Let’s get cooking…

Season whole chicken breasts with salt and black pepper. Coat a saute pan with oil and sear chicken on both sides over medium high heat. Chef Luis said it’s better if you use the grill.

Toss in one tablespoon of each of the dried spices of sweet paprika, smoked paprika, cumin seeds, and dried oregano. Cook in pan for a few seconds then add chicken stock enough to cover the meat. Lower the heat to medium low. Simmer mixture for about 20 minutes until chicken is thoroughly cooked.

Remove chicken from broth and pull apart. If you are going to store it in the refrigerator, pure some broth over it to keep it moist.

Ingredients:

Chicken breasts

Salt and Pepper

Oil

1 tablespoon sweet paprika

1 tablespoon smoked paprika

1 tablespoon cumin seeds

1 tablespoon dried oregano

Chicken stock

I did not know this, but using radishes in your steak marinade helps tenderize the meat. Chef Luis used Skirt Steak. He also said you could use Flank Steak. I always have a problem with it even using processed tenderizers. He simply poked the steak with his fork on both sides and used a radish in the marinade. He also said the best method is use a pizza docker and roll it over the meat to help tender it.

Marinade recipe for the steak tacos:

Skirt Steak

Salt and pepper

Oil (enough to cover the meat)

1 bunch parsley, chopped

2 sprigs thyme, chopped

2 springs rosemary, chopped

1 tablespoon cumin seeds

1 whole daikon radish, peeled and sliced

Next up is Chimmichurri. Yum. Yum. I could make this and use it on my sandwiches. Just divine.

The recipe:

2 bunches parsley, rough chopped

1 bunch cilantro, rough chopped

1 garlic clove

Lemon, juiced to taste

Salt and pepper to taste

Olive oil

In a blender or food processor, pulse the fresh herbs and garlic. Add lemon juice, salt and pepper and blend. Slowly drizzle in enough olive oil to create a sauce. Taste and season as needed.

Guacamole. The recipe is simple. I didn’t get a recipe card for this one. However, it was pretty close to mine, but he added in red onion and green onions. For guac, you don’t need a recipe. Put whatever you want in it. It’s easy.

Guess what I’m getting at the Mexican grocer this weekend? For the tortillas, simply follow the recipe on the back of the bag. Smoosh it together in a bowl with your hands. Fun! Create golf ball sized balls…

And, smash it in this handy tortilla maker. You can use a rolling pin, but that’s no fun. I’m picking up this handy tool. It’s under $10. Why not?

Spray your pan over medium heat and cook on both sides until slightly golden.

Roasted Tomato Salsa. Best salsa EVER.

3 tomatoes

3 onions

3 jalapenos

3 red bell peppers

Oil

1 tablespoon orange juice

Salt and pepper

1/2 bunch cilantro, chopped

Wash all vegetables and toss with a small portion of oil to coat. Place the vegetables in a roasting pan and bake at 325 degrees for approximately 45 minutes until everything is charred well. Allow to cool until able to handle. Remove seeds from both peppers. Blend vegetables and orange juice. Season with salt and pepper then fold in the chopped cilantro.

Are you a sushi fan? Well, this is not sushi, but it’s raw fish cooked by juices. Ceviche.

Mix in all ingredients and add the citrus juices a few minutes prior to serving.

The juices will start to cook the meat. You will see the pink fish turn white.

Sprinkle with fresh cilantro.

For dessert, Flan. As much as I love custard and caramel, I’m not a fan of flan. However, I have to say that this was good.

Spanish Cinnamon Flan:

1 1/2 cups sugar

2 tablespoons water

1/2 lemon, juiced

2 cups heavy cream

1 cinnamon stick

1 vanilla bean, split and scraped

3 large eggs + 2 large egg yolks

Pinch of salt

To make the caramel: Have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot.

Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes. Do not stir with a spoon.

Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold.

Tilt the mold so that the caramel evenly coats the bottom and a bit up the sides. Place mold in the roasting pan and set aside.

Preheat the oven to 325 degrees. Bring a kettle of water to boil for the water bath and keep it hot.

Combine the cream, cinnamon and vanilla in a small saucepan over medium-low heat. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.

In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar and salt. Whisk until the mixture is pale yellow and thick.

Temper the egg mixture by gradually whisking in the hot cream mixture (don’t add it too quickly or the eggs will cook).

Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.

To create the water bath: Pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not to get water into the custard.

Carefully transfer to the middle oven rack, and back for 30 to 45 minutes, until the custard is barely set and just jiggles slightly.

Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.

When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out. Done!

My finished plate.

Time to eat. In the center of the dining room, they have, what they call, a “communal table.” We all took a seat and started to enjoy our meal. May I have another Margarita?

In this picture from left to right: Nicole, Chef Luis, Chef Jenny <wink>, and Chef Paula.

We had a blast. Not only did we get to enjoy a delicious dinner, we met many wonderful people from the chefs to the lovely ladies at our table. How fun!

The Habitat is the second restaurant to make my Pittsburgh Favorite list. Outstanding. “The experience is one to share.”

Update

It has been a busy and stressful fall for us. So busy that I haven’t had much time to cook. Kinda bums me out. I also have several new recipes I need to get posted. It takes a lot of time to keep up on a food blog. From photography to writing witty banters. As much as I love it, it’s been a low priority for me. Sad.

For the holidays, we head to our families for Christmas eve and Christmas day. No menu planning for me, but I have to bring something. I went hunting in my freezer and caught a few racks of ribs. I was thinking, “I don’t have the time to make this recipe, but ribs sound yummy. What can I do?”

I’m actually going to make a version of this in the slow cooker for Christmas. One would think that slow cooking would take longer, but this will cut the time in half. You will not need to marinade, use as many ingredients, or have as many steps. So why not just always make ribs in the slow cooker? Well, I still prefer the recipe below because I prefer dry ribs with a dipping sauce. If I had a grill, that would be the best way.

Let’s get started

Obviously, the full rack of ribs will not fit in your slow cooker. I’m going to cut three ribs together, and toss in the following ingredients.

2 Rack of Ribs, cut

1/2 Cup of dark brown sugar

1 teaspoon of crushed red pepper

1 teaspoon of Old Bay

1 medium onion, diced

1 bottle of dark beer

1/4 cup of honey

1/3 cup of Worcestershire

1/4 cup of white wine vinegar

Cook on high for about 4-5 hours, or until the meat is nice and tender (falling off the rack). That’s it!

I hope you enjoy your holidays. Peace to you and your family.

Original Post

In the past, the only way I’ve made baby back ribs is on an open campfire with just a little season salt and ground pepper. However, for Mother’s Day, I had to add a BBQ sauce for my favorite mother-in-law. Not a fan of BBQ, I had to really put my thoughts together on this recipe. Of course I wanted her to love it because it is for her after all, but I also wanted to enjoy the ribs. I’m cooking it after all.

Hmm. Where do I begin. The rub…

A mixture of spices make the world go round. I love the unique smells and flavors of each of them.

You can do this a few hours before, or at least one hour before cooking. Better still rub down your meat the night before and let it chill out in the refrigerator.

Palo Santo means “holy tree,” and its wood has been used in South American wine-making communities. The caramel and vanilla complexity unique to this beer comes from the exotic Paraguayan Palo Santo wood…

via Dogfish web site

But I’m a strong believer that beer makes sauces better, so try it with another malt beverage if you choose.

1 Cup of Heinz ketchup (I’ll warn you now. Do not use anything but Heinz)

1/4 Cup of olive oil

1 Tablespoon of Chinese chili garlic sauce

Bring it all to a boil. Simmer over medium heat. Let it reduce and thicken for about five minutes. Set aside and cover.

Preheat your oven for 250. Take the ribs out of the refrigerator and open the foil. Pour 1/4 cup of cooked sauce over the top. Reseal and place racks in a roaster, or on a baking sheet. Cook for 1 1/2 hours. Turn heat up to 275 and cook for another 1 to 1-1/2 more hours. or until ribs are tender and done.

Take the ribs out of the foil and place on a baking sheet to broil until skin becomes crispy.

Warm up the sauce and put into a serving dish.

Slice the racks into four rib bone portions. I always allow each guest to add their own sauce. The recipe makes just enough for dipping three racks of baby backs. If you like your ribs nice and sloppy, double the recipe.

Fantastic. I love how they smelled up our house. So moan-worthy.

The reason for this recipe was inspired by mom. A conversation with my mother-in-law prior to making these delicious ribs…

Me, “If you were on death row, what would be your last meal?” Mom, “Lasagne. Well, I like everything. Hmmm. Well. I don’t know. Oooo, I really like baby back ribs. Oh! And, I like shrimp scampi.” – Stay tuned for the shrimp scampi recipe.

What’s your favorite baby back rib recipe? Because this girl likes to eat.